Ingredients:
- 1 pound ground beef
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: shredded cheese for topping
Steps:
- Brown the beef: In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.
Add the veggies: Add the chopped onion, carrots, and celery to the pot. Cook for about 5 minutes, stirring occasionally.
Add potatoes and tomatoes: Toss in the diced potatoes, canned tomatoes (with juice), and tomato paste. Stir well.
Add broth and seasonings: Pour in the beef broth and season with garlic powder, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the veggies are tender.
Serve: Ladle the soup into bowls and top with shredded cheese, if you like. Enjoy with bread or crackers!